Busy today and will write more later, but it was an honor and humbling to have been included in such a great group of knowledgeable and passionate pizza makers and eaters. Definitely a pleasure meeting everyone and wish I could have stayed on longer to get a better opportunity to talk with everyone.

The short regarding the pizza itself (company was great at all places):

L&B Spumoni Gardens: As always, rock solid. Yet to have a bad pie here. Fresh out of the oven, the Sicilian is definitely benchmark material for the style. Chau and I agreed on one aspect (TF), but these are an accessible study for pizza makers in how even a thicker crust can be light as a feather and easily digestible. Love the sauce.

New Park: Even with the pies clearly burnt on the bottom in places...I'm not the smart guy who ordered them well done ...I still enjoyed this pizza immensely. Easy to see that this place, along with places like Best, is archetype, benchmark pizza for the NY-Style. Cannot wait to come back here (and to visit Pizza Town for that matter). I've never seen lots of salt thrown directly onto the oven floor before, which gave the pies a unique textural profile.....

Bob, I missed my bus and could not catch a train or bus until 3 hours later! How was dinner with your son?

I never had a pie/s like that at Totonno's before. It was weird. Did the oven need more time (to heat up)? What the heck happened? Same guy (in the hat) has made me many killer pies. It's too bad. It had always been mostly on point in the past. I hope what we got is not status quo.

One for the books! I can't imagine a day more full of pizza and friendship! It was great seeing friends I met on my last visit to NY and putting faces to so many of the names I've become accustomed to seeing here on the forums. Truly a day to remember! "Hats Off" to Scott for orchestrating such an historic event!

Thanks for the good wished hope you all enjoyed the other side! For Information purposes I lost in the FINAL ! of the consolation I am Ecstatic and exhausted ! off to pizza expo in the am bright and early ! oh guess who catered the event AMANO !! the manger Gregg also played in the tournament no pizza but great food ! JOHN

I think we put in a good effort today given the circumstances of yesterday. Circumstances mainly that we ate a lot of pizza, a really, really lot of pizza. Chau must have a hollow leg, because I have no idea where he put all of it. Great thanks to Nick for our personal curb to curb service at most of the locations. I had hoped to visit with Kelly more about his oven explorations, but his lemon cello was top notch.

Other stops fort today will be reported later, but Frank from Vesta really put out the Red Carpet. This guy thought a lot about what to do, and how to do it right. Several of us agreed that this was the nicest, open and happening facility of the tour. I will post more later about the offerings and amenities, but he totally spoiled us. Tour the kitchen, tour the recipe, tour the two ovens, tour the drinks, tour the dough balls, tour the you-guys-make-your-own-pizzas, tour the-let-me-show-you-how-i-do-it-pizza. Tour the proper-way-to-vent-the-oven-and-restaurant. It was nonstop pizza. Completely stellar guy and operation, no doubt in anyones mind.

There has got to be more photos and feedback from this massive NYC pizza tour, no But, maybe the pizza-hangover needs to wear off first...

I just woke up from a midday 2 hour fun and pizza induced coma. More details and pictures to come in the next few days. Just as Gene said, Frank from Vesta went all out for us. Thank you so much Frank! There was nothing Frank kept from us. Vesta is a beautiful place, very well done and very classy. The pies were great, very fresh ingredients and high quality. Just a great place in so many aspects, just like Frank. If I am ever in the area, I will definitely go out of my way to come visit Frank at Vesta.